EASY CROCKPOT CREAMY CHICKEN ENCHILADA CHILI
Several months ago I threw my (now married) sister her bridal shower. We decided to do some soups, salads, a caramel apple bar, and a few other desserts. One of the soups was a chicken enchilada chili. My family is addicted to the chicken enchilada chili at Zupas so I tried my best to re-create it for the shower. While it was delicious, it wasn’t quite how I wanted it.
After the shower there wasn’t a spoonful left so I had to re-make it for my boys. This time I changed it up quite a bit and it tasted pretty identical to Zupas. Instantly this soup became a favorite! A favorite for me (talk about EASY– just a dump it and forget about it kind of meal), and a favorite from the boys taste-wise. They inhale this soup! I’ve tweaked the recipe a few more times since it’s already been made half a dozen times. This has become our “Sunday meal” — put it in the slow cooker before church and dinner is ready when we get back! ?
This soup is quite mild depending on the enchilada sauce you use. I’ve used both mild and medium. Medium is our personal favorite (and not too spicy for the 2-year old), but if you are super sensitive to spice, stick to the mild. And as you know, all store-bought enchilada sauces aren’t created equal — some are definitely more spicy or more mild than others so use an enchilada sauce you know and love! Alternatively, you can substitute your own homemade enchilada sauce if desired. Just keep the quantities about the same as a 10-11 ounce can (about 1 and 1/4 cup).
If you want more spice, I’ve also added a little chipotle chili powder a few times which is delicious. You could add in some jalapeños or extra green chilis — whatever you like that gives a chicken chili more “spice” should work well in this soup!
Ingredients
Seasonings
Instructions
for full instruction please see : www.chelseasmessyapron.com
After the shower there wasn’t a spoonful left so I had to re-make it for my boys. This time I changed it up quite a bit and it tasted pretty identical to Zupas. Instantly this soup became a favorite! A favorite for me (talk about EASY– just a dump it and forget about it kind of meal), and a favorite from the boys taste-wise. They inhale this soup! I’ve tweaked the recipe a few more times since it’s already been made half a dozen times. This has become our “Sunday meal” — put it in the slow cooker before church and dinner is ready when we get back! ?
This soup is quite mild depending on the enchilada sauce you use. I’ve used both mild and medium. Medium is our personal favorite (and not too spicy for the 2-year old), but if you are super sensitive to spice, stick to the mild. And as you know, all store-bought enchilada sauces aren’t created equal — some are definitely more spicy or more mild than others so use an enchilada sauce you know and love! Alternatively, you can substitute your own homemade enchilada sauce if desired. Just keep the quantities about the same as a 10-11 ounce can (about 1 and 1/4 cup).
If you want more spice, I’ve also added a little chipotle chili powder a few times which is delicious. You could add in some jalapeños or extra green chilis — whatever you like that gives a chicken chili more “spice” should work well in this soup!
Ingredients
- 1 can (10 ounces) red enchilada sauce*
- 1 can (14.5 ounces) petite diced tomatoes with green chilis**
- 1 can (15 ounces) chili beans in mild chili sauce
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (15 ounces) corn drained
- 1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
- 2 cups chicken stock or chicken broth
- 1 package (8 ounces) cream cheese very soft
Seasonings
- 1/2 teaspoon ground cumin
- 3/4 teaspoon paprika
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 and 1/2 tablespoons chili powder
- Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro
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Instructions
- In a large crockpot (I use a 6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.
- I like to cut each chicken breasts into 2-3 pieces after removing the fat only if I'm cooking this on high (cooks faster/more evenly in my crockpot).
- ....................................
for full instruction please see : www.chelseasmessyapron.com
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